EnsenadaDr - 6-2-2014 at 07:30 AM
This article was translated from Ensenada.net by Google translation.
http://ensenada.net/noticias/nota.php?id=34873
A recipe with ingredients designed heart of the land in the Valle de Guadalupe , was crowned the best dessert restaurant in the world in 2014.
" Radishes , epazote and ginger " was created by Elsa Olmos Judith Huerta , originally from Maneadero in Ensenada; chose products fall season to
prepare the recipe, all harvested in the Garden Restaurant Heart of Earth.
"I think it's a thing of challenges and you call attention increasingly , when I see an ingredient that has not been used in a dessert , which is not
common , the interest awakened me to work with him ," he said .
This recipe creditor was the recognition in the categories of free chocolate dessert and dessert, and for the first time , this award was won by a
Mexican chef ; Elsa , 27 , who studied at a culinary school in Puebla.
- Does the fact that it was a dessert with seasonal fruits influenced the jury?
- Who has been with seasonal , I think what they liked so to speak was , because I got to say , I risk that ' knowing it was an important competition
commanded an unusual dish was made with much risk '; then being a traditional jury trajectory much , maybe it was what they liked , to take that risk
and that the harmony of the flavors work.
It is a young charismatic , dark hair, big brown eyes and wavy . Works for 18 months in this exclusive place in the Wine Route , which is
characterized by being sustainable , ie , cooks take every part of the animal and plant products .
" If a beet land is removed , the stem is used , leaf , root, to reduce this waste. If we buy a cow take every part of it , " talked about the
philosophy of the restaurant.
On any working day she wears a gray top and a black Filipino whose logo heart shaped apron is embroidered on the top; wearing a blue denim shorts ,
and most comfortable to work in the kitchen black shoes crocs type .
The restaurant is surrounded by a large garden cultivated by workers in the business , where a Mediterranean climate , with highs of 38 and lows of
zero degrees centigrade . Like most families Maneadero , the Elsa , has also been devoted to agriculture , and there was born his taste for cooking
with seasonal ingredients .
It was in September when the chef was collected fruit orchard . There , he found black radish, which is the main ingredient, combined with ginger,
fennel flower and epazote , which together share the same intensity of flavor.
"Customers are obviously a great filter, great feedback , then when she started dating that dessert is what we put the customer at the table and you
said and saw what was strange, but he said ' well, I 'll try ' then and when it came back clean dishes , it was like a green light that was working ,
"he explained about the image of your dessert.
The winner of the award, on the last day of Mesamérica 2014 , responded to the international call because he felt that a dessert made
with estate would be a great challenge.
After assimilating the triumph , returned Sunday to meet their working day , and although the restaurant patrons look forward to dessert, it must wait
until September-October , when the land of the Valley provides these ingredients.
" They'll think we have dessert on the menu but the concept of Heart of Earth, tasting menu is subject to the availability of the garden , and there
tends to repeat - dishes - then dessert contest ," he said .
The prize is a graduate of chocolate in Barcelona and practices with one of the best pastry chefs in the world , along with a specialty of a year,
also in Spain .
dasubergeek - 6-2-2014 at 03:02 PM
In case this wasn't obvious, this is a dessert from Corazón de Tierra, the restaurant at La Villa del Valle. Truly an amazing place, and económico,
especially for the quality. Five courses for $60 dlls.? $25 dlls. for a bottle of wine? And so good.
Udo - 6-2-2014 at 05:03 PM
A few photos would have been nice...